In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5 minutes until the yeast is foamy.
In a large mixing bowl, combine the melted butter, remaining sugar, salt, and egg. Mix well.
Add the yeast mixture to the bowl and stir to combine.
Gradually add the flour, one cup at a time, stirring well after each addition. The dough will start to come together and become slightly sticky.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. Add additional flour as needed to prevent sticking, but be careful not to add too much.
Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.
Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces.
Shape each piece into a smooth ball by tucking the edges underneath. Place the balls on a greased baking sheet, leaving a little space between them.
Cover the rolls with a kitchen towel and let them rise for another 30-45 minutes until they have doubled in size.
Meanwhile, preheat the oven to 375°F (190°C).
Bake the rolls in the preheated oven for 12-15 minutes or until they are golden brown on top.
While the rolls are baking, prepare the whipped butter by beating the softened butter, salt, and honey (if using) together until light and fluffy.
Remove the rolls from the oven and let them cool slightly on a wire rack. Serve warm with whipped butter.
These soft and fluffy dinner rolls are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat before serving, if desired.